FRIED AVOCADO BITES
Creamy on the inside and crispy on the outside, these tempura-fried avocado bites are the perfect appetizer for your next get-together.
Provided by Food Network Kitchen
Categories appetizer
Time 1h35m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Special equipment: a deep-fry thermometer
- Line a small rimmed baking sheet with parchment. Score the flesh of each avocado half to the skin with 2 lengthwise and 3 crosswise cuts, to make 12 chunks per half. Ease the chunks out of the skins with a large spoon, and spread them in an even layer on the prepared baking sheet. Sprinkle with 1/2 teaspoon salt, and freeze for 1 hour.
- Meanwhile, make the dipping sauce: Whisk together the lime juice, sugar, fish sauce and chili garlic paste in a small bowl until the sugar is dissolved; set aside.
- Fill a large, heavy-bottomed pot or a Dutch oven with about 1 1/2 inches of oil. Attach a deep-fry thermometer, and bring to 360 degrees F over medium heat.
- Whisk together the seltzer, flour, egg and 1/4 teaspoon salt in a medium bowl until smooth. Submerge half the avocado chunks in the batter. Scoop them out with a slotted spoon, letting excess batter drip back into the bowl, and add them to the hot oil, being careful not to splash. Fry the avocado chunks, turning frequently, until deeply golden brown, about 4 minutes. Transfer them to a paper towel-lined plate, and sprinkle right away with some salt. Bring the oil temperature back up to 360 degrees F. Repeat with the remaining avocado chunks. Transfer all the chunks to a serving plate, and garnish with cilantro leaves. Serve immediately with the dipping sauce.
- Copyright 2015 Television Food Network, G.P. All rights reserved.
HOT AND CRUNCHY AVOCADO FRIES
Watch out: These crispy, spicy avocado fries are addictive! Especially when dunked in a yogurty dipping sauce.
Provided by Jennifer Iserloh
Categories Appetizer Side Bake Cocktail Party Vegetarian Quick & Easy Low Cal Cinco de Mayo New Year's Eve Dinner Avocado Healthy Party Breadcrumbs Self Sugar Conscious Pescatarian Kosher
Yield Serves 4
Number Of Ingredients 8
Steps:
- Heat oven to 400°. In a bowl, combine 3/4 cup panko breadcrumbs, 2 tablespoons ground flax and 1 teaspoon mild chili powder. In another bowl, whisk 1 egg. Cut 2 peeled avocados into 16 wedges, dip wedges in egg, press into breadcrumb mixture and transfer to a baking sheet. Coat with vegetable oil cooking spray. Bake until outside is crispy, 10 to 12 minutes. Season with salt and drizzle with hot sauce.
AVOCADO FRIES RECIPE BY TASTY
Here's what you need: avocados, eggs, flour, panko breadcrumbs, salt, cayenne pepper, pepper
Provided by Tasty
Categories Appetizers
Yield 4 servings
Number Of Ingredients 7
Steps:
- Slice the avocados in half, and then slice lengthwise into wedges.
- Mix the bread crumbs with the cayenne pepper and salt.
- Roll the slices in flour, then in the whisked eggs, then in the breadcrumbs.
- Place the slices on wax paper on a baking sheet. Spray well with cooking spray. Add a sprinkle of black pepper if desired.
- Bake for approximately 12 minutes at 400˚F (205˚C). Flip all the way through and re-spray.
- Serve with your favorite dipping sauce!
- Enjoy!
Nutrition Facts : Calories 471 calories, Carbohydrate 55 grams, Fat 21 grams, Fiber 9 grams, Protein 14 grams, Sugar 2 grams
AVOCADO FRIES WITH HABANERO KETCHUP
I have a girlfriend who insists that anything can be deep fried. It's a Southern thang. Well these are delicious. Your friends will love them. Easy on the habanero if you're a wimp!
Provided by venus2
Categories Tropical Fruits
Time 40m
Yield 4 serving(s)
Number Of Ingredients 22
Steps:
- Prepare ketchup (can be up to 1 day in advance); set aside.
- Heat oil in deep fryer to 350 degrees.
- Cut avocados in half lengthwise and remove seeds.
- Carefully slice each one into 4 wedges and remove skin.
- Combine flour, cumin, chili powder, salt and pepper in small bowl.
- Whisk eggs and milk together in second bowl.
- Dredge avocados in flour, dip into egg mix to coat.
- Coat each wedge in breadcrumbs.
- Deep-fry until golden brown.
- Drain on paper towels.
- Serve with Habanero Ketchup (recipe follows).
- Heat oil in heavy (non-reactive) saucepan on medium heat; sauté onion and garlic until onion is soft.
- Add peppers and tomatoes; sauté until peppers are tender.
- Add bay leaf, allspice, cinnamon, cloves, sugar and vinegar; simmer until mix is very soft.
- Remove bay leaf and puree; return to saucepan and simmer 5 minutes.
- Add salt to taste, cover and refrigerate.
- Keeps 1 week in fridge.
Nutrition Facts : Calories 2586.8, Fat 245.3, SaturatedFat 33.2, Cholesterol 97.3, Sodium 285.7, Carbohydrate 91.4, Fiber 11.7, Sugar 34.6, Protein 14.9
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